Eggless Chocolate Cake Recipe (Buttery and Smooth) in 1 Hour
This eggless chocolate cake could be your dream come true. If you love chocolate as much as I do, you will be thrilled to taste this easy moist and buttery delight with a filling that will simply melt in your mouth.
I always believed that chocolate can make the world a better place. After all, chocolate comes from cacao pods which come from a tree.
Therefore, we can say that chocolate is actually salad. And we all know that salad is healthy, isn’t it? I don’t know who said these wise word but she/he was entirely right. Eating more chocolate makes people happy. Especially when it comes in the form of a decadent cake which looks so well that you could eat it all at once.
And let me tell you something: chocolate is healthy. Consumed in moderate quantities and with no large additions of sugar, of course.
Health Benefits of Cacao Powder
Interesting Facts About Chocolate and Eggless Chocolate Cake
There are some things you might not know about this delicious dessert although you have probably enjoyed easy things to bake a lot of times in your life.
Charles Dickens used to say “There is nothing better than a friend, unless it is a friend with chocolate”. Who are we to prove him wrong?
We can’t argue with such a renowned classic. And hopefully we all have such a friend. The memories we all share about chocolate are surely pleasant and date back to childhood.
So here are some things that may take your chocolate experience to new levels.
You should know that there is quite a difference between cacao and cocoa. The connoisseurs make a big deal about it because the health benefits are different and they also have distinct flavors.
Cacao and cocoa come both from the cacao tree.
That’s a fact.
The beans of this tree are first dried and fermented. After that the producers heat them at low temperatures and the cacao butter starts to separate from the beans.
The remaining beans are ground resulting a fine powder also known as cacao powder. A separate process is roasting the fermented and dried beans at high temperatures and then milling them.
The result is cocoa powder. So the use of the term “cacao” may often imply that the product is more natural than others. However, the use of these two words is so inconsistent nowadays and varies by so many brands that you can’t assume some products are better than others.
Until the 1830s or 40s, chocolate was enjoyed in America as a beverage. Unfortunately, people in those times didn’t know anything about chocolate cakes which is very sad.
Eliza Leslie, a famous cookbook author from Philadelphia, published a chocolate cake recipe in 1847. The recipe used chopped chocolate since there were no chocolate chips back then. Other authors of that time, such as Maria Parloa or Sarah Tyson Rorer, gave a great hand in bringing this delight to where it is today.
So why eggless chocolate cake? To make it fun of course!
Fun Facts About Chocolate
Now that you found out a lot of interesting and funny facts about cacao and chocolate, I’m pretty sure you want to go on with the egless chocolate cake recipe.
How to Make an Eggless Cake?
It is quite simple to cook a cake without eggs. You will need to replace them with the so called “flax eggs”. Flax eggs are made out of ground flax combined with water.
The ground seeds have the ability of absorbing the water, turning the mixture into something gelatinous.
The flax egg works like the regular egg and have a binding effect on the batter.
How to Make Eggless Cake With Cake Mix?
In order to use a cake mix (store-bought or homemade), all you will have to do is to add oil, water or milk and maybe some vanilla extract to flavor the batter.
How to Make Eggless Cake in Oven?
The best cakes ever are baked in the oven. After preparing the batter, you will transfer it to a round pan and bake it in the oven at about 350F.
Once it's ready, use a ceramic knife to slice right through it without a mess!
How to Make Eggless Cake at Home?
While you can certainly enjoy a no egg cake in a restaurant, nothing beats the unmistakable flavor of homemade goodies. It is true that sometimes I am not in the mood for baking or cooking. And these are the times when I go to a bakery and enjoy a smooth cake.
But most of the times I really like to have fun with easy things to bake. So, to make an eggless chocolate cake at home, you will need to gather your ingredients, prepare the batter and bake it.
I wanted to play a bit with the ingredients and I cooked a gluten-free chocolate cake. You can definitely make it with all-purpose or even wholegrain wheat flour.
Try these other gluten free recipes:
For the Cake
- ½ cup unsweetened cacao powder
- 1 cup gluten-free flour mix
- ½ cup almond meal (ground almonds)
- 2 tbsp ground flax
- 5 tbsp water
- 1/3 cup honey or maple syrup
- 1 cup unsweetened apple puree
- ½ cup almond milk
- ½ cup melted butter
- 1/3 cup brown sugar/coconut sugar
- 1 ½ tsp baking soda
- 2/3 tsp apple cider vinegar
- 1 tsp vanilla extract
- Pinch of salt
For the Frosting
- 1 cup coconut cream
- ¼ cup chocolate flakes
- Preheat the oven to 350F. Grease and flour a round baking pan with detachable walls with butter and gluten-free flour. Pat the pan to remove the excess flour.
- Mix together the almond milk and vinegar and let it curdle.
- Combine the ground flax with water in a large mixing bowl and set aside for five minutes until it thickens.
- Stir the baking soda into the almond milk mixture.
- Add the almond milk, honey and sugar to the flax eggs and mix to combine. Whisk in the vanilla extract, butter, apple puree and salt.
- Bring in the dry ingredients: add the almond meal, cacao powder and gluten-free flour mix. Whisk until everything is well combined. In case you consider the batter too thick, add an extra splash of milk.
- Pour the batter into the prepared pan.
- Bake for about 40-45 minutes. Check after 35 minutes and if a toothpick inserted in the middle of the cake comes out clean, remove it from the oven. The baking time may vary depending on your ingredients (if using gluten-free flour or not) and also on your oven.
- Let the cake rest in the pan for 20 minutes. Use a butter knife to loosen the edges, remove the walls and transfer the cake to a wire rack to cool.
- When it is completely cooled, use a serrated knife to cut it in two halves lengthwise.
- To assemble the cake, spread 1/3 of the frosting on the bottom layer.
- Cover with the other layer and press a bit so that everything is in place. Use the remaining mixture to frost the top of the cake. Decorate with chocolate flakes and place the cake in the fridge for about 1 hour before serving.
- Cut into slices and enjoy!
- You may substitute the gluten-free flour mix with all-purpose flour in case you want to prepare some easy things to bake with gluten.
- Cover the cake and you can keep it at room temperature for 3-4 days. In case you place it in the fridge, the eggless chocolate cake will remain smooth and tender for about 5-6 day.